Christmas Tree Spinach Artichoke Bread
Christmas Tree Spinach Artichoke Bread
Ingredients
For the Christmas Tree Bread
- 2 packages refrigerated crescent roll dough, (8-ounce each)
- 1 container Marketside Spinach & Artichoke Dip, (10-ounce)
- 1 cup shredded sharp cheddar cheese
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Unroll one package of crescent roll dough onto the prepared baking sheet. Gently pinch together any seams to form a solid rectangle. Using a knife or pizza cutter, trim the dough into a large triangular shape, reserving any excess dough.
⏱️ 3 min
- 3
Evenly spread the entire container of spinach and artichoke dip over the triangular dough, leaving about a 1/2-inch border around the edges.
⏱️ 2 min
- 4
Liberally sprinkle the shredded sharp cheddar cheese over the spinach and artichoke dip.
⏱️ 1 min
- 5
Unroll the second package of crescent roll dough. Pinch seams together and trim into a matching triangular shape. Carefully place this second dough triangle directly on top of the cheese-covered dip, aligning the edges. Gently press down around the edges to seal the two dough layers together, encasing the filling.
⏱️ 3 min
- 6
If not already on the parchment-lined baking sheet, carefully transfer the assembled dough to it.
⏱️ 1 min
- 7
To create the 'branches' of the Christmas tree, use a knife or pizza cutter to make parallel cuts along both sides of the dough triangle. Start about 1/2-inch from the center line and cut outwards towards the edge, leaving a 1-inch wide strip in the center of the tree intact (this will be the 'trunk'). Make cuts approximately 1-inch apart. You should have several strips on each side.
⏱️ 3 min
- 8
Carefully twist each cut strip (branch) two or three times to expose the cheesy filling. Repeat for all strips on both sides of the tree.
⏱️ 4 min
- 9
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the egg wash evenly over the entire surface of the dough, including the twisted branches and the center trunk.
⏱️ 1 min
- 10
Bake for 18 to 20 minutes, or until the bread is golden brown and puffed, and the filling is bubbly.
⏱️ 20 min•🌡️ 375
- 11
Remove from the oven and let cool on the baking sheet for a few minutes before serving. The branches are designed to be pulled apart for individual portions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Christmas Tree Spinach Artichoke Bread
Ingredients
For the Christmas Tree Bread
- 2 packages refrigerated crescent roll dough, (8-ounce each)
- 1 container Marketside Spinach & Artichoke Dip, (10-ounce)
- 1 cup shredded sharp cheddar cheese
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Unroll one package of crescent roll dough onto the prepared baking sheet. Gently pinch together any seams to form a solid rectangle. Using a knife or pizza cutter, trim the dough into a large triangular shape, reserving any excess dough.
⏱️ 3 min - 3
Evenly spread the entire container of spinach and artichoke dip over the triangular dough, leaving about a 1/2-inch border around the edges.
⏱️ 2 min - 4
Liberally sprinkle the shredded sharp cheddar cheese over the spinach and artichoke dip.
⏱️ 1 min - 5
Unroll the second package of crescent roll dough. Pinch seams together and trim into a matching triangular shape. Carefully place this second dough triangle directly on top of the cheese-covered dip, aligning the edges. Gently press down around the edges to seal the two dough layers together, encasing the filling.
⏱️ 3 min - 6
If not already on the parchment-lined baking sheet, carefully transfer the assembled dough to it.
⏱️ 1 min - 7
To create the 'branches' of the Christmas tree, use a knife or pizza cutter to make parallel cuts along both sides of the dough triangle. Start about 1/2-inch from the center line and cut outwards towards the edge, leaving a 1-inch wide strip in the center of the tree intact (this will be the 'trunk'). Make cuts approximately 1-inch apart. You should have several strips on each side.
⏱️ 3 min - 8
Carefully twist each cut strip (branch) two or three times to expose the cheesy filling. Repeat for all strips on both sides of the tree.
⏱️ 4 min - 9
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the egg wash evenly over the entire surface of the dough, including the twisted branches and the center trunk.
⏱️ 1 min - 10
Bake for 18 to 20 minutes, or until the bread is golden brown and puffed, and the filling is bubbly.
⏱️ 20 min•🌡️ 375 - 11
Remove from the oven and let cool on the baking sheet for a few minutes before serving. The branches are designed to be pulled apart for individual portions.
⏱️ 2 min